Broccoli cream soup with diced bacon and coriander

Name: Broccoli cream soup with diced bacon and coriander
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head (about 600 g) Broccoli; 1 Onion; 1 medium potato; 1 TEASPOON + 1 tablespoon of oil; 50 g cubed smoked streaky bacon; 500 ml Milk; 400 ml Vegetable broth; 7-10 Tbsp Salt; 1 small bunch of coriander; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head (about 600 g) Broccoli
1 Onion
1 medium potato
1 TEASPOON + 1 tablespoon of oil
50 g cubed smoked streaky bacon
500 ml Milk
400 ml Vegetable broth
7-10 Tbsp Salt
1 small bunch of coriander
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar

Directions

1
Wash the broccoli, cut off the florets and peel the lower part of the stem. Cut the stalk into small pieces. Peel and chop the onion and potato. Heat 1 tsp. oil in a pot.
2
Leave bacon cubes in it crisply, take them out. Add 1 tablespoon of oil to the hot bacon fat. Steam potato, onion and broccoli stalk for 2-3 minutes until transparent, add milk and stock and simmer for 20-25 minutes.
3
Cut the broccoli florets into small pieces and add to the soup about 10 minutes before the end of the cooking time, season with a little salt. Wash coriander, dab dry, pluck leaves from the stems and chop coarsely.
4
Add half the coriander to the soup, puree, bring to the boil, season with salt, nutmeg and a little sugar. Mix the rest of the coriander with the bacon. Serve the soup, sprinkle bacon-coriander mixture over it.